Smoked Steelhead Trout with Maple Bourbon Glaze

This Smoked Steelhead trout soaks in a brown sugar brine before smoking slow to flaky perfection, and finished with a maple bourbon glaze.

Prep Time20

Cook Time2

Total Time2 20

Course: Brine, Main Course, Main Dish

Cuisine: American, Barbecue, Healthy Food, Seafood

Keyword: Smoked Steelhead Trout

Servings: people

Author: Susie Bulloch

Make the brine. Combine the ingredients for your brine in a 9x13 baking dish, and stir until the Kosher salt and brown sugar dissolve fully.
4 cups cold water, 2 Tablespoons brown sugar, 2 Tablespoons Kosher salt
Preheat smoker. Set your smoker for 180 degrees F for slow smoking.
Brine trout. Place your trout in the brine, then place in your refrigerator to soak for around 15 minutes.
1 steelhead trout fillet
Smoke trout. Remove your trout from the brine and place it directly on your smoker grates with the skin down. Close the lid and smoke for 1 ½-2 hours, depending on the thickness of your fillet. When your salmon is about 30 minutes from done, move on to the next step.
Glaze trout. When your trout reaches around 125 degrees F internal temperature, glaze with Maple Bourbon Glaze or your favorite BBQ sauce. Close the lid and continuing smoking another 30 minutes, or until your fish reaches an internal temperature of 145 degrees F. This step is optional but totally worth it.
¼ cup Hey Grill Hey Maple Bourbon BBQ Glaze
Remove and serve. Transfer your smoked trout to a serving platter and drizzle with a little extra glaze. Serve immediately or chill, serve with your favorite accouterments, and enjoy.